pie
id like to start maknig my own pies.
so do any of you make your own pies?
i suppose i need a pie tin first off.
so give me some recipies and suggestions please.
id like to make a steak and kidney pie
a star gazey pie, cos my gf keeps going on about one.
and what other things can i make in my pie tin?
PS does anyone hae a fish kettle? if so, is it worth buying one?
so do any of you make your own pies?
i suppose i need a pie tin first off.
so give me some recipies and suggestions please.
id like to make a steak and kidney pie
a star gazey pie, cos my gf keeps going on about one.
and what other things can i make in my pie tin?
PS does anyone hae a fish kettle? if so, is it worth buying one?
Post edited by mile on
Comments
Pumpkin pie - I have found this makes a good one:
http://www.bbc.co.uk/food/recipes/database/pumpkinpie_70659.shtml
Last year I made them with home grown Queensland Blue pumpkins.
Not necessarily my jolly green follicle!
I make my pies in a glass-ware pie pan ... just remember that it may be hotter to the touch when you are done baking your foodstuff.
Fish kettles are absolutely pointless unless you regularly bake a full length salmon for 8 or more people and even then their value is doubtful. The only reason they still sell them in departmant stores is for people who like to list stuff they'll never need or use as part of an expensive whim on a wedding list.
I used to make my own mince and onion pies years ago too, they were nice, plus if you make your own you know your not eating minced glands and Argentinian hoof meat.
i shudder to think.
If you are interested I will post my pastry recipe when I get home for you.
Absolutely. Pastry making is not for the faint hearted though, and if you deviate from even the best of recipes by a small margin you'll end up with something completely useless. Alternatively, you can be a cheap bastard and use ready made pastry from the supermarket. I recommend shortcrust for the base and puff pastry for the lid. Really cheap bastards can even get ready made pie cases...
yes please, i'd like a proper Blow family recipe.
Ok, I'll post it tonight, my crust is going to melt in your mouth.
i look forward to your meat filling.
A good pie is like a poem, or a fine painting.
Ode to a pie....
Red sky at night, Shepherds delight,
Red sky at morning, Shepherds warning,
Potato and meat, Shepherds Pie.
Of course it is...
The recipe itself is like lines of prose,
The textures of the crust and filling are the brush strokes across the canvas of your taste buds.
The pie tin frames the work of art to be view and appreciated.
Not to mention the final result of painting the toilet paper the next day with the results of devouring it.
that sounds like something harry hill would come out with. :-D
This is actually a very good point, but I personally think it's more a case of you need the right pastry for the right filling.
For instance I like a mince pie, Mince and onion pie, or a meat/steak and potato pie to have an entirely short crust pastry. Wheras a Steak and Veg, or chicken and veg pie I like with short crust base and puff pastry lid.
Steak and onion pies work with either, wheras a mince and onion pie can have a puff pastry lid, but only if it's family sized and you're scoffing it all by yourself.
Deviating down the road of more modern pies a chicken curry pie is also best with an entirely short crust casing.
fatso!!!! :D
Pi is about 3.
Curses...1hr to lunch break too.
Agreed! The pastry here in the States is, in my humblest of opinions, usually (read: most of the time, re-read: always, so far, in my experience) complete and utter crap. I hate that dry, cardboard-like texture, it completely ruins the rest of the pie. Poo! Bumhug!
Mmmm shit pie, my all time bestest pie of all time, apart from wife pie, when she " left " me, never to be seen again, mind you the meat soon ran out too!
God how the dogs love a good bone.
There is a French restaurant on a strip mall not too far from Westheimer which does *amazing* chicken pot pies. And coffee that is not at all bitter. It's not too expensive, either.
Hmm anything further on that? I.e a name or google map?
I've often 'fancied' on opening a real 'British Pie shop' or chippy.
'Ye Olde English Pie shoppe'.....they like that old timey spelling.
Try a mock chop out a chippy..i dunno what it is, but it sounds good.
Seriously, i like Pizzas and of course the word pizza mean pie.
Anyhoo, this is nice.
Key Lime Pie by GourmetSleuth
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard".
Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
Servings: 5 - 6
[SIZE=-1] I N G R E D I E N T S[/SIZE] Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
[SIZE=-1]I N S T R U C T I O N S[/SIZE] Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
A really important one?! :grin:
yeah, maybe if you pick it, the lime tree falls over.